COMMERCIAL COOKING NC II
This course provides trainees required such as cleaning kitchen areas, cook hot and cold meals for guest in
hotels, motels , restaurants, clubs, canteen, resorts and luxury liners.
I- COOKERY- is the art and science of preparing food for eating by the application of heat.
- it includes the full range of culinary techniques:
- preparing raw and cooked foods for the table - final dressing of meats, fish and fowl
- cleaning and cutting of fruits and vegetable - preparing salads
- garnishing dishes - decorating desserts
- planning meals
- It does not only deal purely on what is an art but it is also a science because it is creative in nature and
involves several factors:
- Planning
- Measurement and procedure
- Time elements
- Quality
- Tools and equipment
- Working condition
‣SHORT HISTORY OF COOKING
The first cooking was a primitive man who discovered that meat was tastier and easy to digest when heated over fire.
From this moment, cooking was born and progressed when some indigenous men gave much consideration until the
discoveries of useful instruments from hallowed stone to spit and pots and started to use water. The process continued
to improve until it developed into more undertakings which we call now CULINARY METHOD.
It is very interesting to note that during ancient time, the cooks were regarded as slave in relation to the present trend.
Today, they are very much in demand and considered as professionals in food and beverage department. By virtue of
this development, the attitudes of many have changed and content that to engage in culinary is a good profession.
This profession is endless in new ideas and creation, always sees opportunity to improve as it was proven in the history
of culinary.
‣OBJECTIVES AND GOALS
The aim of every food service business is to provide better quality of food to satisfy its clients. In order to achieve this
goal it needs some professional in the food production as well as in service. Only properly trained and skillfully tactfull
workers (chefs and service staff) can handle such profession.
Recommended however anybody taking this course must put enough interest and enthusiasm. Exert more effort and
develop his imagination on culinary arts that he can produce and present foods with elegance.
II- OBJECTIVES OF COOKING
1. To enhance the flavor of food and attractiveness of the original color, form and texture.
2. To destroy harmful organism and substance to ensure that food is safe for human consumption.
3. To improve digestibility.
HEAT TRANSFER
Cooking is accomplished by the transfer of heat from an energy source to and through the food by one or three
Methods:
CONDUCTION- is the transfer of heat through direct contact from one item or substance to another.
CONVECTION - in which heat is spread by the movement of air, steam, or liquid.
RADIATION- in which energy is transferred by waves from the source to the food.
‣BASIC COOKING METHODS:
1. DRY HEAT METHODS
In which heat is conducted to the food by air, hot metal, radiation, or in a minimum amount of fat.
Example: roasting, baking, broiling, grilling, griddling and frying.
2. MOIST HEAT METHODS
In which the heat is conducted to the food product by water or steam.
Example: boiling, simmering, stewing, blanching, poaching, braising and steaming
‣FOOD CHARACTERISTICS AND COMBINATION
When planning menus, one must visualize how the food will look on the plate, tray, or cafeteria counter and
sense the combinations of foods presented. This is referred to as presentation and is based on the sensory and
aesthetic appeal of food. Consider how the flavors will combine and whether there is contrast in texture, shape and
consistency, in other word the over view of the final menu as it is served.
COLOR- gives eye appeal and helps to merchandise the food.
TEXTURE- refers to the structure of foods and can best be detected by mouth, crisp, soft. Smooth,, and chewy
are adjective describing food texture.
CONSISTENCY- Is the way food adhere together- there degree of firmness, density, or viscosity- and maybe
describe as firm, thin, thick or gelatinous.
SHAPE- shape of foods play a big part of eye appeal, and interest can be created through variety in the form in
which foods are presented.
FLAVOR COMBINATION- basic flavors of sweet, sour, bitter and salty. Vegetables may be thought of as strong
and mild variety of flavored, and chili, or other foods may be thought of as spicy or highly
seasoned.
‣SIX GOLDEN RULES IN FOOD PREPARATION
A. Plan ahead- this means thinking about the job to be done and planning them in right order.
B. Mise en place- getting everything ready. Time and energy are saved and increase efficiency.
C. Use your head to save your legs- save trips
D. Working neatly- arrange your job properly- don’t scatter
E. Avoid waste- don’t be careless. Just use enough to prevent left over. Don’t throw things that could still be used.
F. Use cooking equipment sensibly- the last golden rule combines planning ahead to avoid waste so that when
everything is organized before cooking you can always use your equipment to the best advantage.
‣5 ESSENTIAL WAYS FOR GOOD COOKING
1. Accuracy- proper measuring and procedure.
2. Good judgment- alertness of thought, common sense ability to offer substitute without sacrificing quality food.
3. Imagination- visualize the appearance and flavor of the dish you are cooking.
4. Proper use of utensils
5. Good tasting of dish
